Lv41
490 积分 2024-07-04 加入
Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations
1小时前
待确认
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance
1小时前
已完结
Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage
10小时前
已完结
Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage
5天前
已完结
Effect of gelatin edible coating with Aronia melanocarpa pomace polyphenols on the cold storage of chilled pork
5天前
已完结
Effect of deboning time on the growth of Salmonella, E. coli, aerobic, and lactic acid bacteria during beef sausage processing and storage
5天前
已完结
The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness
5天前
已完结
The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation
8天前
已完结
High-throughput preparation, scale up and solidification of andrographolide nanosuspension using hummer acoustic resonance technology
2个月前
已完结
Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim
2个月前
已完结
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